Question 1

The Dietary Guidelines recommend keeping your daily sodium intake below:

Accepted Answer

A) one teaspoon of table salt. 
B) 1/2 cup of table salt. 
C) two teaspoons of table salt. 
D) 1/2 teaspoon of table salt. 
A) one teaspoon of table salt. 
B) 1/2 cup of table salt. 
C) two teaspoons of table salt. 
D) 1/2 teaspoon of table salt.

Question 2

Serving sizes as defined in the USDA Food Patterns are often smaller than those sold to consumers.

Accepted Answer

A) True 
 B)False

Question 3

Planning meals that include eating a new vegetable each week is one practical approach to eating:

Accepted Answer

A) a variety of foods. 
B) whole foods. 
C) well-cooked foods. 
D) raw foods. 
A) a variety of foods. 
B) whole foods. 
C) well-cooked foods. 
D) raw foods.

Question 4

Which of the following is NOT required on food labels?

Accepted Answer

A) a health claim 
B) the ingredient list 
C) the name and address of the vendor 
D) the net contents of package 
A) a health claim 
B) the ingredient list 
C) the name and address of the vendor 
D) the net contents of package

Question 5

The Dietary Guidelines for Americans were developed by the USDA and which other agency?

Accepted Answer

A) Food and Drug Administration (FD
A)  
B) U.S.Dept.of Health and Human Services (USDHHS) 
C) Academy of Nutrition and Dietetics 
D) Centers for Disease Control (CD
C)  
A) Food and Drug Administration (FD
A)  
B) U.S.Dept.of Health and Human Services (USDHHS) 
C) Academy of Nutrition and Dietetics 
D) Centers for Disease Control (CD
C)

Question 6

A significant shortcoming of the USDA Food Patterns and MyPlate is that:

Accepted Answer

A) they assume that everyone eats the same foods in the same ways. 
B) they focus too much on whole foods,rather than prepared foods. 
C) they leave out specific activity recommendations. 
D) they cannot completely address the issue of serving sizes since no national standard exists. 
A) they assume that everyone eats the same foods in the same ways. 
B) they focus too much on whole foods,rather than prepared foods. 
C) they leave out specific activity recommendations. 
D) they cannot completely address the issue of serving sizes since no national standard exists.

Question 7

MyPlate has already developed graphics for various ethnic diets.

Accepted Answer

A) True 
 B)False

Question 8

A 2,000 kcal daily intake is an appropriate Caloric goal for most Americans.

Accepted Answer

A) True 
 B)False

Question 9

You should limit the empty Calories you consume to a small number that fit your needs depending on your:

Accepted Answer

A) weight,overall health,and ethnic background. 
B) lifestyle,goals,and preferences. 
C) age,gender,and physical activity level. 
D) current weight,desired weight,and dieting history. 
A) weight,overall health,and ethnic background. 
B) lifestyle,goals,and preferences. 
C) age,gender,and physical activity level. 
D) current weight,desired weight,and dieting history.

Question 10

The four characteristics of a healthful diet are adequacy,balance,moderation,and:

Accepted Answer

A) Calories. 
B) color. 
C) value. 
D) variety. 
A) Calories. 
B) color. 
C) value. 
D) variety.

Question 11

A strength of the USDA Food Patterns and MyPlate tool lies in how they address serving sizes.

Accepted Answer

A) True 
 B)False

Question 12

The ________ specifies which foods require a food label.

Accepted Answer

A) Recommended Dietary Allowance (RD
A) values 
B) Nutrition Labeling and Education Act 
C) MyPlate update in 2011 
D) 2010 Dietary Guidelines for Americans 
A) Recommended Dietary Allowance (RD
A) values 
B) Nutrition Labeling and Education Act 
C) MyPlate update in 2011 
D) 2010 Dietary Guidelines for Americans

Question 13

How much a serving of food contributes to your overall intake of nutrients is listed on a food label as:

Accepted Answer

A) percent daily values. 
B) ounce-equivalent. 
C) RDA. 
D) nutrient density. 
A) percent daily values. 
B) ounce-equivalent. 
C) RDA. 
D) nutrient density.

Question 14

The Dietary Guidelines for Americans focus on ________ main ideas.

Accepted Answer

A) two 
B) four 
C) six 
D) five 
A) two 
B) four 
C) six 
D) five

Question 15

MyPlate has completed replaced MyPyramid in all instances.

Accepted Answer

A) True 
 B)False

Question 16

Eating the proper proportion of foods is referred to as:

Accepted Answer

A) restriction. 
B) balance. 
C) moderation. 
D) variety. 
A) restriction. 
B) balance. 
C) moderation. 
D) variety.

Question 17

Convenience is one of the components of a healthful diet.

Accepted Answer

A) True 
 B)False

Question 18

In the current Dietary Guidelines for Americans,the foods/food components of concern include fats,sugars,alcohol,and:

Accepted Answer

A) sodium. 
B) carbohydrates. 
C) diet soda. 
D) cigarettes. 
A) sodium. 
B) carbohydrates. 
C) diet soda. 
D) cigarettes.

Question 19

Which disease or health concern is associated with sodium?

Accepted Answer

A) hypertension and stroke 
B) neural tube defects 
C) osteoporosis 
D) dental caries 
A) hypertension and stroke 
B) neural tube defects 
C) osteoporosis 
D) dental caries

Question 20

List and discuss the four components of a healthful diet.Describe which of the areas you need to most work on,and why.

Accepted Answer

The four components of a healthful diet

Exam 2: Designing a Healthful Diet

The Dietary Guidelines recommend keeping your daily sodium intake below:

Serving sizes as defined in the USDA Food Patterns are often smaller than those sold to consumers.

Planning meals that include eating a new vegetable each week is one practical approach to eating:

Which of the following is NOT required on food labels?

The Dietary Guidelines for Americans were developed by the USDA and which other agency?

A significant shortcoming of the USDA Food Patterns and MyPlate is that:

MyPlate has already developed graphics for various ethnic diets.

A 2,000 kcal daily intake is an appropriate Caloric goal for most Americans.

You should limit the empty Calories you consume to a small number that fit your needs depending on your:

The four characteristics of a healthful diet are adequacy,balance,moderation,and:

A strength of the USDA Food Patterns and MyPlate tool lies in how they address serving sizes.

The ________ specifies which foods require a food label.

How much a serving of food contributes to your overall intake of nutrients is listed on a food label as:

The Dietary Guidelines for Americans focus on ________ main ideas.

MyPlate has completed replaced MyPyramid in all instances.

Eating the proper proportion of foods is referred to as:

Convenience is one of the components of a healthful diet.

In the current Dietary Guidelines for Americans,the foods/food components of concern include fats,sugars,alcohol,and:

Which disease or health concern is associated with sodium?

List and discuss the four components of a healthful diet.Describe which of the areas you need to most work on,and why.

The Science of Nutrition: Linking Food, function, and Health

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

in Depth: Alcohol

Lipids: Essential Energy-Supplying Nutrients

Vitamins and Minerals: Micronutrients With Macro Powers

Phytochemicals

Disordered Eating

Proteins: Crucial Components of All Body Tissues

Metabolism: From Food to Life

Nutrients Involved in Energy Metabolism

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Involved in Antioxidant Function and Vision

Nutrients Involved in Bone Health

Nutrients Involved in Blood Health and Immunity

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Consumer Issues: Food Safety, Production, and Impact on the Environment

Nutrition Through the Life Cycle: Pregnancy and the First Year of Life

Nutrition Through the Life Cycle: Childhood and Adolescence

Nutrition Through the Life Cycle: The Later Years

Global Nutrition

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